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Vegan polenta fries with tapenade cream and lemon basil mayo

Vegan polenta fries with tapenade cream and lemon basil mayo
Gesamt: 2h 25minAktiv: 25minSchwierigkeit: MediumSnacksItalienisch

Creamy polenta is a classic, but polenta fries are a fun reinterpretation that are an easy finger-food. Served with a vegan lemon basil mayonnaise and a green olive tapenade cream, these fries are perfect for an aperitivo snack, summer grazing, picnic, or appetizer.

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Zutaten

Portionen
  • Olivenöl
    1 EL Olivenöl
  • Maisgrieß
    200 g Maisgrieß
  • Wasser
    400 g Wasser
  • Salz
    1 Prise Salz
  • Knoblauch, granuliert
    ½TL Knoblauch, granuliert
  • Pfeffer, frisch gemahlen
    1 TL Pfeffer, frisch gemahlen
  • Oregano, getrocknet
    1 TL Oregano, getrocknet
  • Butter, vegan
    10 g Butter, vegan
  • Olive tapenade cream

  • Mayonnaise, vegan
    30 g Mayonnaise, vegan
  • Grüne Oliven, ohne Kern
    40 g Grüne Oliven, ohne Kern
  • Kapern
    10 g Kapern
  • Oregano, getrocknet
    ½TL Oregano, getrocknet
  • Salz
    1 Prise Salz
  • Chili Flocken
    ½TL Chiliflocken
  • Pfeffer, frisch gemahlen
    ½TL Pfeffer, frisch gemahlen
  • Zitronensaft
    ½TL Zitronensaft
  • Lemon basil mayo

  • Mayonnaise, vegan
    30 g Mayonnaise, vegan
  • Zitrone
    1 Stk Zitrone
  • Basilikum, frisch
    2 g Basilikum, frisch
  • Salz
    1 Prise Salz
  • Olivenöl
    2 TL Olivenöl

Utensilien

  • Küchenmaschine
  • Kastenform (20cm)

Kochschritte

  • Schritt 1/6

    Grease a pan or container with olive oil, being sure to thoroughly coat all sides so the polenta won't stick.

  • Schritt 2/6

    Boil water in a pot and add salt, oregano, pepper, garlic, and vegan butter. Add polenta and stir continuously until all the water has been absorbed and the mixture is stiff (about 5-10 minutes)

  • Schritt 3/6

    Transfer the cooked polenta to the greased container and smooth the top so the mixture is evenly spread out. Allow the polenta to come to room temperature before putting the container in the fridge to set, about 2-3 hours.

  • Schritt 4/6

    For the olive tapenade, add olives, capers, oregano, chili, salt, pepper, and lemon juice to a food processer and blend until finely chopped. Mix the tapenade with vegan mayo and chill.

  • Schritt 5/6

    For the lemon basil mayo, grate the zest of one lemon into a bowl. Finely chop the basil and add to the bowl of zest along with salt, mayo, and a drizzle of olive oil. Mix well and chill.

  • Schritt 6/6

    Once the polenta has set, slice into thick bite sized pieces. Heat olive oil in a pan over medium high heat and pan fry the polenta slices until toasted on all sides. Serve with the tapenade cream and lemon basil mayo for dipping.

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